Baking Great Bread at HomeThe Art of Traditional French Baking
IntermediateClassic PoolishBaguette
by Henry Hunter Jr.
Thin, shattering crust and open crumb from a traditional pre-ferment
Fermentation
12-16 hours
Bake Time
22-25 minutes
Yield
approximately 280g each
Perfection is not required
"Great bread isn't about perfect technique—it's about understanding the dough."— Henry Hunter Jr.
By Henry Hunter Jr., founder of Crust & Crumb Academy and Baking Great Bread at Home.
Authentic Flavor
Master the art of French baguettes with this classic poolish recipe. 75% hydration dough creates thin, shattering crust and open, irregular crumb with mild sweetness.
Equipment Needed
Ingredients
Poolish (12-16 hours ahead)
The pre-ferment that develops flavor and extensibility
Final Dough
Pro Tip
Use cool water (65°F) to control fermentation speed and develop maximum flavor.
Day 1
Build the Poolish
The is a 100% hydration pre-ferment that develops complex flavors and improves dough extensibility. Start this 12-16 hours before you plan to mix your final dough.
Click each step to mark complete
Combine flour and water
Add the bread flour (250g) and room temperature water (250g) to a medium container (at least 1-quart capacity). Stir with a fork until no dry flour remains.
Add yeast
Sprinkle the tiny amount of (0.2g) over the surface and stir until evenly distributed. The mixture will look like thick pancake batter.
Cover loosely
Use plastic wrap with a small gap, or a lid set ajar. needs some air exchange during fermentation.
Ferment overnight
Leave at cool room temperature (65-70°F / 18-21°C) for 12-16 hours. Ready when domed, covered with bubbles, and roughly doubled. Should smell yeasty and slightly sweet.
Now
12-16 hours
Let the poolish ferment overnight at room temperature
Day 2
Autolyse
hydrates the flour and begins gluten development before adding the poolish, making the dough easier to mix.
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Mix fresh flour and water
Add the fresh bread flour (250g) and cool water (125g) to your mixing bowl. Mix until no dry flour remains.
Rest
Cover and rest for 20-30 minutes. This hydrates the flour before adding the .
⏱ Wait Time
Let the flour fully hydrate
Precise Timers
Use these interactive timers to track your stages.
Autolyse Rest
Mixing
Add Poolish and Mix
Combine the with your autolysed dough and develop gluten through mixing. The dough will be soft and tacky at 75% hydration.
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Check your poolish
It should be domed and bubbly. If collapsed significantly, it's past peak but still usable—flavor may be slightly more acidic.
Break up the autolysed dough
Before adding the , tear the autolysed dough into 4–6 rough chunks right in the bowl. That dough is on the dry side, and the poolish is very wet — breaking it up first means the two come together evenly instead of leaving you fighting a wet pool around a dry ball.
Combine ingredients
Add the to the broken-up autolysed dough along with the salt (10g) and (2g). Pinch and squeeze to start working the wet poolish into the dry pieces.
Mix (stand mixer option)
Start with the paddle attachment, not the dough hook. The mix is too wet and shaggy at this stage for the hook to do anything useful. Run on low for 2–3 minutes until the dough comes together, wraps the paddle, and pulls cleanly off the sides of the bowl. Then swap to the dough hook and mix on medium for 6–8 minutes until smooth and it passes a modified .
Mix (by hand option)
Once the poolish is worked into the chunks, combine using a pinching and folding motion for about 4 minutes. Turn onto a clean surface and use the technique for 8–10 minutes until smooth and elastic.
Pro Tip
Target dough temperature: 75-78°F (24-26°C). The dough will be soft at 75% hydration—tacky but not sticky.
Bulk Rise
Bulk Fermentation
During , the dough develops flavor and structure. Because this is a wet, slack dough, we use (not stretch and folds) to build strength gently without tearing the gluten. Each timer below runs for 30 minutes — that's the rest between folds, not the total elapsed time.
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Transfer and cover
Transfer dough to a lightly oiled container. Cover with plastic wrap or a damp towel. Start the first 30-minute timer now.
First coil fold (after the first 30 minutes)
Perform a set of : wet your hands, slide them under the middle of the dough, lift gently so the ends fold under naturally, then set it back down. Rotate the bowl 90° and repeat 3–4 times around. Cover and start the next 30-minute timer.
Second coil fold (30 minutes after the first)
Repeat the sequence. The dough should already feel a little stronger and less slack. Cover and start the next 30-minute timer.
Third coil fold (30 minutes after the second)
Perform one final set of . The dough should now feel airy, smoother, and hold its shape when you lift it. Cover and let it finish bulk undisturbed.
Check for readiness
Total bulk time is roughly 2–2.5 hours from the start. The dough should be 50–75% larger, slightly domed, and jiggly. When poked gently, the indent fills back slowly.
⏱ Wait Time
Three coil folds, 30 minutes apart, then a final undisturbed rest
Pro Tip
Coil folds are the right move for wet doughs — they build strength without tearing the delicate gluten the way aggressive stretch and folds can.
Precise Timers
Use these interactive timers to track your stages.
Rest before 1st coil fold
Rest before 2nd coil fold
Rest before 3rd coil fold
Final undisturbed rest
Pre-Shape
Divide and Pre-Shape
Dividing the dough evenly and pre-shaping sets up even baguettes and allows the gluten to relax before final shaping.
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Turn out dough
Turn dough onto a lightly floured surface. It will spread somewhat due to extensibility.
Divide
Using a , divide into 3 equal pieces (approximately 280g each).
Pre-shape
Gently pat each piece into a rough rectangle. Fold top third down, bottom third up, like a letter. Flip seam-side down.
Cover loosely with a towel. Rest for 20 minutes to relax the gluten before final shaping.
⏱ Wait Time
Let the dough relax before final shaping
Precise Timers
Use these interactive timers to track your stages.
Bench Rest
Shaping
Final Shape
The classic baguette shape requires practice. Your first attempts may be uneven—the bread will still taste excellent.
Baguette
RecommendedClick each step to mark complete
Prepare
Dust generously with flour (rice flour works well, or 50/50 bread flour and rice flour).
Shape the baguette
Flip dough seam-side up. Press into rectangle about 4" × 6". Fold top edge to center and seal. Fold again to meet bottom edge. Seal seam firmly with heel of hand.
Roll and taper
Roll back and forth under palms, applying gentle pressure outward toward ends. Taper ends with slightly more pressure. Final length: 12-14 inches.
Transfer to
Place seam-side up on floured . Create pleats between each baguette to support the sides. Cover loosely.
Proof
Final Proof
The final proof allows the shaped baguettes to rise before baking. Proper proofing ensures good oven spring and open crumb.
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Proof at room temperature
Let shaped baguettes proof until increased by about 50% and feel light and airy when you gently lift the .
Poke test
Press gently with a floured finger — this is the . Indent should spring back slowly and mostly fill in. If it springs back immediately, proof longer. If indent stays, bake immediately.
⏱ Wait Time
Until baguettes are puffy and pass the poke test
Pro Tip
You can refrigerate shaped baguettes up to 2 hours if needed. Remove 30 minutes before baking. Do not refrigerate overnight—baguettes don't handle extended cold proofs well.
Precise Timers
Use these interactive timers to track your stages.
Final Proof
The Final Step
Score and Bake
High heat and steam are critical for achieving the thin, shattering crust that defines a great baguette.
Baking Methods
Equipment: Baking stone, Metal pan for steam
Preheat thoroughly
Place baking stone on middle rack and empty metal pan on rack below. Preheat to 500°F (260°C) for at least 45 minutes.
Transfer baguettes
Gently roll each baguette from onto parchment, seam-side down.
Score
Using a held at 30-45° angle, make 3-5 overlapping slashes down the length. Each cut 3-4" long, overlapping by ¼ inch. Work quickly.
Bake with steam
Slide baguettes onto hot stone. Pour 1 cup hot water into metal pan below and close door quickly. Bake 10 minutes at 500°F.
Vent and finish
Remove steam pan carefully. Reduce to 475°F (245°C). Bake 12-15 minutes more until deep golden brown with internal temp of 205-210°F.
"Steam is critical for crust. Without it, crust sets too early and baguettes can't expand fully."
Nutrition Facts
Per 1/3 baguette (about 93g) • 9 servings per recipe
* Values are estimates based on standard ingredients
Storage
Room Temperature
Best eaten same day. Store cut-side down on a cutting board for up to 1 day. The crust will soften.
Refrigerated
Not recommended. Refrigeration accelerates staling.
Frozen
Freeze whole or sliced for up to 1 month. Refresh in a 400°F oven for 5-8 minutes.
Refresh
Toast slices directly from frozen, or warm a whole loaf at 350°F (175°C) for 10-12 minutes.
💡 Refresh day-old baguettes in a 400°F oven for 5 minutes to re-crisp the crust.
Your Feedback
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Troubleshooting
Baker's Notes
Common questions and solutions for perfect results
If you're serious about scoring, you need the right blade in your hand. Wire Monkey makes handcrafted bread lames from black walnut — built to last, balanced in the hand, and sharp enough to glide through cold dough cleanly every single time. No dragging, no hesitation marks. Just a clean cut.
Wire Monkey Handcrafted Bread Lames
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